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Alvin Garden

4850 Imperial St, Burnaby · Restaurant

24 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): -Observed cooked food from the Walk-in cooler being re-heated in the hot holder unit -temperature of the cooked chicken at 5 deg C
      • -As well the hot holder unit water temperature was only at 40 deg C
      • Corrective Action(s): DO NOT RECOOK FOODS IN THE HOT HOLDERS
      • -recook foods at the stove THEN place in the pre-heated >60 deg C Hot Holder unit
      • Operator to resubmit Food Safety Plan for proper use of the hot holder unit
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A number of potentially hazardous foods at room temperature (11am):
      • -sprouts/wet noodles
      • -fresh meat that was recently cut
      • -frozen meat
      • -fresh meat being washed in the utility sinks
      • Corrective Action(s): Process foods quickly within the hour then when finished processing either put it in the fridge or cook.
      • Maintain potentially hazardous foods hot >60 deg C or cold <4 deg C
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): See Code 204 for further instructions
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A few open bulk food bags not in rodent proof containers: MSG, Salt
      • Corrective Action(s): Once open bulk food bags then place in rodent proof containers
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of food debris/grease under the cooking line woks/stove
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Circular wooden cutting board has deep cuts/grooves -cannot be cleaned properly.
      • NOTE: recommend not to use wooden cutting boards -use of hard plastic cutting boards is more ideal for food safety
      • Corrective Action(s): Wooden cutting boards need to be regularly shaved down so there are no deep cuts where bacteria can hide therefore not cleaned properly.
      • Remove from use until it is shaved down
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature chlorine santizing washer showing ~0 ppm chlorine residual detected after multiple cycles.
      • NOTE: daily test logs not being maintained
      • plug used for sink is not adequate (made of raw wood and towel)
      • Corrective Action(s): Minimum detected sanitizer is >50ppm
      • Operator called repairman coming later today
      • Operator to Manual Wash ware in the meantime -post new sign posted
      • Obtain a suitable drain plug for the sinks
      • Maintain daily tests for your dishwasher sanitizer
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed raw meats stored above vegetables and cooked meats in the Walk-in cooler
      • Corrective Action(s): Store raw meats/seafoods/eggs down and away from ready-to-eat foods
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature chlorine sanitizing washer has no detected sanitizer reading
      • Corrective Action(s): Repair washer
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few potentially hazardous foods at room temperature:
      • -insert of mushrooms atop preparation cooler (internal temperature at 6 deg C)
      • -large tray of cut beef on counter -operator had gone to cook a dish at the woks (internal temperature at 6 deg C)
      • Corrective Action(s): Store potentially hazardous foods either hot or cold: >60 deg C or < 4 deg C
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine interior has visible mold growth on the walls
      • Corrective Action(s): Discard the ice, clean and sanitize the ice machine regularly to prevent mold/mildew growth
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated Handsink next to cooking line completely obstructed with food buckets
      • Corrective Action(s): Do not impede access to the handsinks at any times
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Permit is missing
      • Corrective Action(s): Post your FHA Health Permit conspicuously for the public. If you cannot locate it call 604-918-7507 for replacement
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage room has food debris on the floors, under the shelves, in the corners
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A few food buckets on the floor in Walk-in cooler uncovered -hydrated peeled potatoes
      • Bulk food scoopers -a few scoopers buried in the food
      • Corrective Action(s): Keep foods covered from contamination
      • DIshwash the scoopers and keep the bulk food scoopers outside in a clean washable container
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A few open bulk food bags observed in dry storage room
      • Back screen door -lower netting has come undone
      • Corrective Action(s): Keep open bulk food bags in rodent proof containers -> place another multi-tier shelf in front of the bar handsink -this will enable more room for rodent proof containers and some of the foods there on the floor
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -3-door undercounter 7.9 deg C (air), internal meat 8 deg C
      • -Cut vegetables stored above the fill-line at preparation cooler insert level -double stacked
      • Corrective Action(s): -Remove all foods from fridge into your Walk-in cooler -have the unit adjusted/serviced. Do not place foods until maintain at or below 4 deg C
      • -Store foods below the fill-line in preparation coolers insert level -ONE INSERT LAYER ONLY
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink next to stove blocked off with food
      • Corrective Action(s): Handsinks must be accessible at ALL times do not block it off
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Annual Health Permit fees are months overdue. Provided FHA Outstanding Health Permit fee letter
      • Corrective Action(s): Pay your permit fees
      • NOTE: operator provided cheque #876 during inspection
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open food cans stored in the fridge (quail eggs)
      • Bug zapper insect control device next to back kitchen door
      • Corrective Action(s): Remove any leftovers in food cans once opened into washable containers
      • Remove the bug zapper it does not control for external contamination
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: AGAIN observed improperly thawing foods -raw frozen meat in bags
      • Corrective Action(s): Thaw foods safely either in the frige overnight, under cold running water or as part of the cooking process
      • Continued repeated citations will increase enforcement
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Stove exhaust vents are caked with grease
      • Corrective Action(s): Clean and sanitize on a regular basis before grease buildup
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -3-door undercounter too warm
      • Corrective Action(s): Adjust/service fridge to maintain foods at or below 4 deg C
      • You should be monitoring all fridges/hot holder/dishwasher every day for proper temperatures or chlorine sanitizing strength
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed a bucket of meat on the floor uncovered
      • Corrective Action(s): Do not store foods on the ground or uncovered
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed raw frozen meats on the floor in the dry storage room -surface temperature at -11 deg C
      • Corrective Action(s): Do not defrost meats at room temperature, safe methods include:
      • -overnight in the fridge
      • -under cool running water with frozen food in original plastic packaging
      • -as part of the cooking process
      • Do not store foods on the ground
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Open potato starch bulk food in dry storage
      • Corrective Action(s): Once bulk foods are opened place in rodent proof containers
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display fridge at front showing 10-11 deg C -no observed potentially hazardous foods contained
      • Corrective Action(s): Fridges in good working order maintain foods between 0-4 deg C
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Display fridge at front area has no thermometer at food level
      • Corrective Action(s): Every fridge requires an accurate thermometer for daily monitoring
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Numerous cooked food items in kitchen: ground chicken, sliced pork, sliced pork belly, sliced chicken
      • Corrective Action(s): Repeat violation:
      • Product discarded.
      • Premise facilities do not support safe cooling process.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables (green peppers, peppers) temp 9 C, double stacked on top of prep cooler inserts.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed rinsing knife and cutting board used for raw meat under water then placing items on shelf for later use without cleaning and sanitizing practices.
      • Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Outside utility room (outside of premise): variety of cooked meats stored on ground in storage room without temperature control.
      • Food items stored in opened metal cans. (hoisin sauce)
      • Food items stored in coolers double stacked without covers.
      • Corrective Action(s): Food items stored in utility room discarded.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Kitchen shelving extended with cardboard, duct tape and wood.
      • Plastic film on new steel shelf by dishwashing sinks.
      • Corrective Action(s): Remove shelf extension.
      • To increase shelving capacity, add shelves that are cleanable by design and material.
      • Remove plastic film from stainless steel.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Stacks of reused single use containers stored in kitchen with visible food debris.
      • Corrective Action(s): Containers discarded.
      • Single use containers are to be used only once before discarding.
      • Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed trying to put on previously removed, used gloves.
      • Corrective Action(s): Used gloves discarded.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked foods not cooled properly. Operator could not demonstrate adequate cooling procudures. Food safety plan identifying cooling procedures was unavailable. Cooling records were not maintained as previously discussed, last record available was in April.
      • Ice supply was exhausted in attempt to cool one item (soup).
      • Corrective Action: All previously cooked food items in coolers were discarded. Moving forward all items will be cooked to order and immediately served or hot held. No cooling of cooked items.
      • Foods must be cooled from 60 deg.C to 20 deg.C within 2 hours, and 20 deg.C to 4 deg.C within 4 hours to prevent pathogen growth.
      • Corrective Action(s):
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Multiple food items stored at room temp including
      • - Large bowl of raw chicken, internal temp probed to be 17 deg.C
      • - Large collander of raw fish. Internal temp 15 deg.C
      • - 2 large bowls of dice red pepper. Internal temp 17 deg.C
      • - Bin of sliced green onion. Internal temp 15 deg.C
      • - Large bowl of cooked chicken. Internal temp 17 deg.C
      • Corrective Action: All items discarded. Potentially hazardous food items must be stored < and/or = 4 deg.C or used immediately after prep.
      • Food must be < and/or = 4 deg.C to inhibit pathogen growth
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Multiple cleaning rags throughout kitchen stored on counter.
      • Corrective Action: Store cleaning rags in 100ppm chorine solution when not in use.
      • Cleaning rags can promote pathogen growth when wet and soiled. They must be stored in sanitizer to inhibit growth.
      • Date To Be Corrected By: 08/03
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Multiple instances of raw meat being stored next to or above cooked foods.
      • - Food items are stored on ground in walkin cooler (onions)
      • - Cups and bowls used as scoops for rice and sugar.
      • - Cardboard used to line shelves in cooler
      • - Dishwashing gloves on counter in food prep area
      • Corrective Actions: All cooked foods discarded. Store raw meats below vegetables, not above or beside.
      • - Store items 15cm off ground on shelves
      • - Use scoops with handles for dry bulk foods
      • - Remove cardboard from shelves
      • - Keep dishwashing gloves in dishpit area
      • Food items must be stored in a manner that prevents cross contamination
      • Date To Be Corrected By: 08/03
      • Corrective Action(s):
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large collander of raw fish found in dishwashing sink. Internal temp 15 deg.C
      • Corrective Action: Fish discarded. Thawing procedures reviewed with operator. All frozen items should be thawed overnight in the cooler or thawed using cold running water. Frozen meat or fish that sits at room temperature will not thaw correctly and will be at risk for pathogen growth.
      • Corrective Action(s):
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator did not maintain cooling logs. Operator could not provide food safety Plan.
      • Corrective Action: Cooling is no longer accepted for cooked foods. Obtain a copy of the food safety plan and have it available at all times.
      • Date To Be Corrected By: 08/03
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dirt found under coolers, behind shelves, and under wok station
      • Corrective Action: Clean all areas including hard to reach places below or behind equipment.
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard on ground under wok station used to catch excess grease.
      • Cardboard on shelves in walk in cooler.
      • Corrective Action: Cardboard removed and discarded.
      • All surfaces must be smooth, impervious, and easy to clean. Cardboard is porous and absorbent and will promote pathogen growth.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Multiple collander/strainers were damaged, melted, and broken.
      • Corrective Action: Broken items discarded.
      • Broken or damaged equipment may contaminate food with fragments.
      • Corrective Action(s):
      • Violation Score: 3
  16. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping rag sanitizer containers near 0 ppm chlorine solution
      • Wiping rags in use are to be stored in 100 ppm chlorine sanitizer solution.
      • Corrective Action(s):
      • Violation Score:
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: -Food Safety Plan is to be updated to include detailed cooling procedures that verify safe, rapid cooling of cooked foods.
      • Date To Be Corrected By: Feb 21, 2022.
      • -Provide a probe thermometer capable of checking internal temperature of cooling foods.
      • Date To Be Corrected By: Feb 21, 2022
      • Corrective Action(s):
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several portioned and packaged cooked foods in walk-in cooler internal temp 29-32 deg. C, all containers stacked up.
      • -product discarded
      • -cooked foods must be cooled to 20 deg. C under 2 hours and 4 deg. C under 4 hours
      • -Food Safety Plan not developed for large batch cooling procedures and lack of ice available to chill product in an ice bath.
      • -Cooked foods are to be kept hot at 60 deg. C
      • Corrective Action(s):
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): dried mushrooms soaking in water 17 deg. C
      • 3 fried fish stored on a sheet of cardboard in front sales area 19 deg. C
      • bowls of chopped garlic, ginger and onion stored on top of prep. cooler 10 deg. C
      • Food products discarded.
      • Potentially hazardous foods must be stored at 4 deg. C or colder for food safety.
      • Corrective Action(s):
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 5 soiled wiping rags on counters throughout Kitchen without any sanitizer available.
      • Knives stored in metal bin with food debris.
      • Vegetable peeler hung on wall with food debris
      • Plates stored on undercounter shelves by cook line covered with food debris.
      • Rags are to be stored in 100 ppm chlorine when in use.
      • Food equipment is to be cleaned and sanitized after use.
      • Date To Be Corrected By: Feb 7, 2022
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Men's washroom - papertowel dispenser is empty.
      • Kitchen - corner sink papertowel dispenser is broken off.
      • -Refill and replace paper towel dispensers as needed.
      • Date To Be Corrected By: Feb 7, 2022
      • Corrective Action(s):
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of frozen dumplings stored in open shopping bags.
      • 2 bags of fish heads stored in unlabelled bags, no receipt available.
      • -products discarded.
      • -Foods are to be obtained from an approved supplier, in suitable packaging
      • -Product receipt/invoice is to be available upon request.
      • Corrective Action(s):
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food preparation conducted on tables in dining room.
      • Dry storage station set-up on floor of dining room.
      • Cooler shelves lined with cardboard sheets.
      • Food containers stored with no covers, stacked upon each other in walk-in cooler.
      • Rice scoops stored in container of stagnant water.
      • Date To Be Corrected By: Feb 8, 2022.
      • Corrective Action(s):
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen beef stored in dishwashing sink.
      • Frozen chicken stored in dishwashing sink.
      • -frozen foods are to be thawed in a cooler at 4 deg. C or in a clean sink under constant cold running water.
      • Date To Be Corrected By: Feb 8, 2022
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required at the following locations:
      • -interior of kitchen prep. coolers
      • -cooking line ventilation hood
      • -floor under cooking line and dishwasher.
      • Date To Be Corrected By: Feb 13, 2022
      • Corrective Action(s):
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Left prep. cooler 6 deg. C
      • -repair/adjust cooler to maintain food at 4 deg. C or colder.
      • Date To Be Corrected By: Feb 7, 2022
      • Corrective Action(s):
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Produce boxes in walk-in cooler stored on plastic lids.
      • Corrective Action(s): Provide low shelving unit to provide 6" clearance for food to be off the floor and allow for cleaning.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooking ventilation canopy - filter cartridges are full of oil, fire sprinkler lines are covered with oil drops
      • Floor behind woks has oil build-up.
      • Corrective Action(s): Thoroughly clean ventilation hood and floor area behind woks to remove all oil build-up.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Back wall sink has plumbing leak.
      • Corrective Action(s): Repair plumbing leak.
      • Violation Score: 1
  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cutting boards stored on the floor by kitchen back door.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher 0 ppm chlorine
      • 3 vegetable peelers hung on back wall with visible food debris build-up.
      • Wiping rags left on counters along cooking line with no sanitizer residual detected.
      • Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
      • All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
      • All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back sink papertowel dispenser is empty.
      • Corrective Action(s): Refill papertowel dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers double stacked on top of each other without proper covers. (walk-in cooler)
      • Food inventory stored on floor. (walk-in cooler)
      • Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the following locaitons:
      • - grease drips forming along front and back of cooking ventilation hood
      • - grease build-up behind cooking line equipment
      • - door seals of 3 door prep cooler have build-up of food debris
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Back sink has a plumbing leak.
      • Corrective Action(s): Repair plumbing leak.
      • Violation Score: 1
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple cooked foods stored at room temperature: cooked meat in dishwashing sinks 25 C, cooked taro on top of dishwasher 32 C, and bowl of cooked meat placed in cooler 30 C
      • Cooling methods not appropriate for safe rapid cooling and foods not protected during cooling process. Staff not monitoring safe cooling temperatures.
      • Corrective Action(s): Products discarded.
      • Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
      • Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
      • Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 buckets of fermented vegetables stored at room temperature 18 C
      • 2 strainer baskets of cut peppers stored at room temperature 18 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cooked mushrooms on stove top 44 C,
      • cooked chicken on stove top 43 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Clean dishware stored below food prep counter covered with food debris.
      • Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 8 heavily soiled wiping rags on counters in kitchen, no sanitizer solution prepared.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink covered with a tray of raw chicken and a food cart placed in front of sink to completely obstruct access.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed cutting and handling raw chicken then proceed to pack cooked vegetables without handwashing.
      • Staff observed washing their hands while wearing disposable gloves.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become
      • contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items throughout kitchen and walk-in cooler stored directly on the floor.
      • Food items stored without proper covering and double stacked upon each other in cooler units.
      • Raw meats stored above and beside ready to eat food items.
      • Raw meats cut and processed next to cooked vegetables.
      • Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
      • Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen chicken thawing on shelf by dishwasher and in bin on floor under prep counter.
      • Corrective Action(s): Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease drops forming along length of ventilation cooking canopy.
      • Shelves lined with sheets of cardboard.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Remove cardboard from all surfaces to allow for cleanable surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright freezer unit 1-3 C (food items partially defrosted)
      • Corrective Action(s): Repair / replace freezer to maintain food at -18 C or colder.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    0 infractions